Výsledky vyhledávání - "Jasmine lactone"

Akademický článek

Reactive Oxygen Species-Regulated Conjugates Based on Poly(jasmine) Lactone for Simultaneous Delivery of Doxorubicin and Docetaxel

Autor: Jyoti Verma, Vishal Kumar, Carl-Eric Wilen, Jessica M. Rosenholm, Kuldeep K. Bansal

Publikováno v: Pharmaceutics, Vol 16, Iss 9, p 1164 (2024)

In cancer therapy, it is essential to selectively release cytotoxic agents into the tumor to prevent the adverse effects associated with anticancer drugs. Thus, in this study, a stimuli-sensitive polymer–drug conjugate was synthesized for selective

Externí odkaz: https://doaj.org/article/39afd24b913a44cdb07516c73f3eb1d4

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Akademický článek

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Effect of 1-methylcyclopropene on the aroma volatiles, polyphenols contents and antioxidant activity of post-harvest ripening peach (Prunus persica L.) fruit

Autor: P. Jiang, Liao Qinhong, Zhang Wenlin, Li Zhexin, J. Lan, Tang Jianmin, R. Liu

Publikováno v: Quality Assurance and Safety of Crops & Foods. 12:100-109

Peach is a perishable fruit that quickly loses its aroma and bioactive components during storage. In this article, we evaluated the effect of treatment with 1-methylcyclopropene (1-MCP) on the quality of stored peaches depending on shelf-life tempera

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f727ec9515259a021001545e8c7f1545
https://doi.org/10.15586/qas.v12i2.717

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Biosynthesis of Jasmine Lactone in Tea (Camellia sinensis) Leaves and Its Formation in Response to Multiple Stresses

Autor: Fang Dong, Xiumin Fu, Yunfei Yuan, Ziyin Yang, Yongxia Jia, Lanting Zeng, Yinyin Liao, Ying Zhou

Publikováno v: Journal of Agricultural and Food Chemistry. 66:3899-3909

Jasmine lactone has a potent odor that contributes to the fruity, sweet floral aroma of tea ( Camellia sinensis). Our previous study demonstrated that jasmine lactone was mostly accumulated at the turnover stage of the oolong tea manufacturing proces

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca5347d774701bcbb88b32bac677a74e
https://doi.org/10.1021/acs.jafc.8b00515

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Influence of Chloroplast Defects on Formation of Jasmonic Acid and Characteristic Aroma Compounds in Tea (Camellia sinensis) Leaves Exposed to Postharvest Stresses

Autor: Jinchi Tang, Lanting Zeng, Yinyin Liao, Ziyin Yang, Dachuan Gu, Jianlong Li

Publikováno v: International Journal of Molecular Sciences, Vol 20, Iss 5, p 1044 (2019)
International Journal of Molecular Sciences
Volume 20
Issue 5

Characteristic aroma formation in tea (Camellia sinensis) leaves during the oolong tea manufacturing process might result from the defense responses of tea leaves against these various stresses, which involves upregulation of the upstream signal phyt

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d965f59b89774e68a5eba612c7592174
https://www.mdpi.com/1422-0067/20/5/1044

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Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process

Autor: Yumi Kusano, Yoriyuki Nakamura, Toshiyuki Ohnishi, Naoharu Watanabe, Ziyin Yang, Miho Tomomura, Jilai Cui, Susanne Baldermann, Nobuyuki Mase, Tsuyoshi Katsuno, Yoshihiro Yaguchi, Hisae Kasuga

Publikováno v: Food Chemistry. 148:388-395

We produced low temperature (15 degrees C) processed green tea (LTPGT) with higher aroma contents than normal green tea (Sencha). Normal temperature processed green tea (NTPGT), involved storing at 25 degrees C, and Sencha had no storing process. Sen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc270474cbb1c04fbd163ec29a0cb261

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Does oolong tea (Camellia sinensis) made from a combination of leaf and stem smell more aromatic than leaf-only tea? Contribution of the stem to oolong tea aroma

Autor: Sihua Cheng, Ziyin Yang, Jinchi Tang, Shengzhou Ma, Jiadong Gui, Fang Dong, Lanting Zeng, Ying Zhou, Xiumin Fu, Xin Mei

Publikováno v: Food chemistry. 237

The raw materials used to make oolong tea (Camellia sinensis) are a combination of leaf and stem. Oolong tea made from leaf and stem is thought to have a more aromatic smell than leaf-only tea. However, there is no available evidence to support the v

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0f650d22ee2c4e441f10b820244990c
https://pubmed.ncbi.nlm.nih.gov/28764024

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